1 Wash the beef ribs first, soak them in clear water for one hour, change the water twice, then boil them in a cold water pot, and add 20g yellow wine to the water.
After the water is boiled, cook the beef ribs for 2 minutes, then take them out, wash off impurities, and control the water for later use.
3 Heat the casserole, add 10g yellow rock sugar and stir-fry slowly. If there is no yellow rock sugar, use white sugar or white rock sugar.
Many friends always say that fried sugar is bitter and ask me what's going on. Please remember that the sugar has been fried until it is brown and red, as shown in the picture. Don't fry it. If the color is too dark and black, then pour it out and fry it. Otherwise, it will bring bitterness to cooked meat and waste ingredients.
5 When the sugar color is brownish red, pour in the beef tendon that controls the dry water and stir fry. Be sure to control the dry water, or it will splash badly if you pour it in. Please pay attention.
Stir-fry until all the ribs are covered with sugar, and then add 20 grams of yellow wine to remove the fishy smell.
7 Add 20 grams of soy sauce and stir fry a few times.
8 Then add 10g soy sauce for color matching. The so-called color matching here means that you have to decide how much soy sauce to put according to your favorite color. If you like thick oil red sauce, put 10g, if you like light sauce, put less. There is no fixed and necessary weight.
9 Add onion, ginger, garlic, anise and a little spice, not too much.
10 stir fry a few times and add boiling water instead of ribs.
1 1 Bring the water to a boil, then cover it and simmer for an hour.
12 After burning for one hour, open the lid, add 4g salt, and turn the lid over to continue burning for half an hour.
13 The time is ripe. Open the lid and pick up the onion, ginger, garlic and fragrant leaves. Open the lid, change to medium heat and start eating soup.
14 The soup is getting less and less sticky, so at the end of the day, when there is little soup, you should turn it frequently and don't paste it. At this time, you will find that the color of the ribs will become deeper and more beautiful!
15 You can try a piece. It's ok if it's salty, and it's easy to bone! Sprinkle some shallots on the pot and serve!
Tip: Drain the last soup as much as possible to make the best ribs fragrant and colorful. The surface of the scalded ribs should be very clean and beautiful, and the fishy smell can be removed by scalding with cold water.